Tuna meatballs

Fish lovers, this one’s for you! But even if you’re usually “meh” about tuna, these little bites might just change your mind.

These tuna meatballs are packed with flavor, super satisfying, and honestly… way easier to make than you’d think.

Serve them as they are, with a dipping sauce, or next to a simple side like rice, salad, or mashed potatoes. They’re crispy on the outside, soft on the inside, and they somehow manage to disappear from the plate faster than you can say “who wants seconds?”

Fast, fuss-free, and delicious, these tuna meatballs are proof that canned tuna can be a kitchen hero.

Ingredients (for approximately 20 meatballs):

• ~650 grams canned tuna in oil or water (weighed after draining the liquid)
• 3-4 green onions
• 300 g cream cheese
• 4 eggs
• 1 bunch of parsley
• 3-4 small red bell peppers or 2 regular-sized bell peppers
• 4 tablespoons mixed raw seeds
• Pepper to taste

Preparation:

Preheat the oven to 180°C. In a bowl, combine the drained tuna, cream cheese, chopped peppers, chopped onion, parsley, eggs, pepper, and seeds. Mix everything gently until smooth.

Line a baking tray with parchment paper. Using your hands, shape the mixture into medium-sized meatballs and arrange them on the tray as you go.

Bake the meatballs in the preheated oven for 25–30 minutes, or until they are golden and crispy.

If you try the recipe, let me know how you liked it! 😊

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